Categories
Recipes
In Season
November
Wild Rice Stuffed Butternut Squash with Glazed Walnuts and Tahini Cream
Vegan
Vegetarian
Gluten Free
Healthy
Healthy lunches
autumn
November
October
September
Dinners
Lunch
Dairy-free
Gluten-free
Rice
Food Tryb
65 recipes
Ingredients
Sweet and tender roasted butternut squash stuffed with a rich and nutty wild rice salad with the creamiest tahini dressing. This vegan, gluten-free lunch or dinner is hearty, wholesome, packed with nutrients and is warming comfort food at its finest
here’s what you need
1 butternut squash ?Veggies
Wild rice (@belazu_co ) or other rice
✔️Tamari soy sauce (@clearspringuk )
Kale
Walnuts
✔️Balsamic vinegar
Syrup
Tahini
Orange juice
Sriracha *
Share recipe
Related recipes
In Season
spring
Spring-Inspired Lemon Blueberry Mug Cake
Hannah Bostdorff
In Season
winter
Lemon Chicken Soup
Jacki, MS • Nutritionist
In Season
summer
Summer Orzo Salad
Go Green - Go Vegan!
In Season
summer
Fresh and Tangy Strawberry Salad
Mon's flavors
In Season
summer
Chickpea Tabouleh
Calli Pappas
In Season
summer
Moscow Mule Cocktail
Plantbased cookbook
In Season
summer
Vegan Elote Style Flatbread
Devorah | The Yummy Vegan
In Season
winter
Immunity Boost
Katie Moran
Load more